{"id":7444,"date":"2018-09-12T15:19:39","date_gmt":"2018-09-12T13:19:39","guid":{"rendered":"https:\/\/www.filoteapasta.com\/?p=7444"},"modified":"2018-09-12T17:46:26","modified_gmt":"2018-09-12T15:46:26","slug":"10-eggs-per-kilo","status":"publish","type":"post","link":"https:\/\/www.filoteapasta.com\/en\/10-eggs-per-kilo\/","title":{"rendered":"10 eggs per kilo"},"content":{"rendered":"

The famous italian chef Carlo Cracco<\/strong> in one of the recent seasons of Hell\u2019s Kitchen Italy<\/strong>, revealed that the eggs<\/strong> are his favourite ingredient<\/strong>, because of their perfection<\/strong>.<\/p>\n

Eggs<\/strong> in the world of cooking and production are important regardless of the symbolism, in fact thanks to their versatility<\/strong> will be used in the production of many products. In particular, they are the main ingredient<\/strong> of one of the most precious food in the Made in Italy<\/strong> scene: the egg pasta<\/strong>.<\/p>\n

\"eggs\"<\/a><\/p>\n

What makes egg pasta<\/strong> so fascinating, in addition to its beauty and variety, are the nuances of aromas<\/strong> and porosity<\/strong>. But also its extreme simplicity<\/strong>. In the world of egg pasta, in fact, there are no secrets<\/strong>. The ingredients and the process for working them together are available for everyone. It is enough following the few rules and secrets that the Italian culinary tradition<\/strong> has handed down to us over time. One of these rules, a real “secret of Pulcinella<\/a>” (a secret that is not a secret because everyone knows about it), is that a perfect dough<\/strong> is made using 10 eggs per kilo<\/strong> or more simply 1 egg every ounce of dough.<\/p>\n

\"eggs\"<\/a><\/p>\n

For quality pasta do you need quality eggs?<\/strong><\/h3>\n

The quality of the ingredients<\/strong> and the respect of times<\/strong> of working processes in a simple recipe as the one of egg pasta<\/strong> that requires only the use of eggs<\/strong>, wheat flour<\/strong> (durum wheat flour semolina<\/strong> for industry), make a real difference<\/strong> on the quality of the result. The same difference between a special pasta<\/strong> and an ordinary<\/strong> pasta.<\/p>\n

About eggs<\/strong>, on one hand we have fresh eggs<\/strong> (A class<\/strong>), coming from hens raised on the ground<\/strong>, of certified italian origin<\/strong> and to which not additives<\/strong> are administred and on the other hand we have egg powder<\/strong>.<\/p>\n

Which do you prefer eating and giving to your sons?<\/p>\n

About quality eggs, in Valtellina<\/strong> we met a farm, La Gramola<\/strong><\/a>, which produces “uova di selva<\/strong>” (wild eggs). They are hens’ eggs that scrabble all day in a chestnut wood<\/strong> at 600 meters above sea level. They have a night shelter that protects them from cold and predators, but they are not subjected to artificial lighting or forced moulting.<\/p>\n

\"la<\/a><\/p>\n

Well, this meeting for us was a way to enrich our knowledge in the sector, but also a source of pride. Our friends de la Gramola, enthusiastic about our production processes, have in fact asked us to produce a fettuccina<\/strong> made with their special eggs<\/strong>!<\/p>\n

Is it better an egg today or tagliatelle tomorrow?<\/h3>\n

The old saying asks if it is better an egg today or a chicken tomorrow<\/strong>. But one might also wonder whether an egg is better an egg today or a tagliatella tomorrow<\/strong>.<\/p>\n

\"nest\"<\/a><\/p>\n

Precious raw materials such as eggs<\/strong>, if worked in the right way, are able to maintain<\/strong> not only the taste<\/strong> of the ingredients but also all their nutritional characteristics<\/strong>. For this reason, after having been produced and cut in various formats, the dough should undergo a drying process of at least 24 hours<\/strong>. Only a slow drying process can guarantee that all the nutritive properties conferred by fresh eggs remain intact and are not lost. And it is thanks to the choice to respect a drying process as natural as possible that you can safely say that there is not so much difference between eating an egg today or a tagliatella tomorrow<\/strong>.<\/p>\n

\"uova\"<\/a><\/p>\n

To be a part the club\u00a0Filotea&Friends<\/strong> (click here)<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The famous italian chef Carlo Cracco in one of the […]<\/p>\n","protected":false},"author":4,"featured_media":7411,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[148],"tags":[],"class_list":["post-7444","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events-news"],"yoast_head":"\n10 eggs per kilo. A "secret" that comes from Italian culinary tradition.<\/title>\n<meta name=\"description\" content=\"A perfect dough is made using 10 eggs per kilo or more simply 1 egg every ounce of dough is needed. 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